Yep. Considering I do a saffron only mead, do you think it will be better to use 1 gram instead of .5?

I just don't know how saffron comes through in mead.

Aslo, what temp would you reccomend roasting at? Can you do it in the oven?

I'm not sure on the roasting, maybe just use a dry fry pan and "toast" is a little.
As for the amt, use a little less, .5g, than you think you might need. If it needs more, you can always add and age a little longer, you can't "remove" it if you use too much to begin with.